The main components of fish that contribute to its high nutritional value are, Carbohydrates and fiber, High-quality protein and unsaturated fat, Saturated fat and cholesterol, Vitamin C and fiber, Fish that contain less than 2% fat are classified as, Fatty fish, Pelagic fish, Lean fish, Demersal fish, The main function of the swim bladder (air bladder) in fish is to, Assist in respiration, Store fat, Provide buoyancy to the fish, Protect internal organs, Trimethylamine (TMA), which causes a strong fishy odor, is formed due to, Enzymatic reactions during freezing, Bacterial activity that damages the fish, The rigor mortis process, Moisture loss during storage, In fish cracker processing, increasing the fish content will, Increase cracker expansion, Have no effect on expansion, Decrease cracker expansion, Make the cracker crispier.

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